Ingredients:
1/2 cup seasoned dry bread crumbs
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1 1/4 lbs pork medallions
1/4 cup Dijon mustard
1 tablespoon butter, melted
Directions:
Mix crumbs thyme, garlic salt and onion powder.
Cut tenderloin crosswise in 12 pieces; pound each piece to 1/4 inch thickness.
Mix mustard and butter; brush on each side of pork.
Coat with crumb mixture.
Put in greased shallow baking pan.
Bake, uncovered, at 425* for 10 minutes.
Turn and bake 5 minutes more.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.